Guest Post: Sweet and Smoky Bacon Wrapped Chicken Tenders

Today we are switching things up a little over here and bringing you a savory recipe. Yep, you heard me correctly. Taylor Made It Paleo goes savory. Who would have thought we’d ever see the day. Well today is that day thanks to Taylor from Tayste of Paleo. I knew from the start that I liked Taylor for two reasons. One, because her name is Taylor, obviously. And two, because her website is absolutely gorgeous. GORG. OUS. I could spend hours just drooling over her pictures. Plus she grew up on a dairy farm and knows the true definition of “farm to table” and is incredibly knowledgeable and passionate about where her food comes from. I think you guys are going to like her. And of course her delicious chicken tender recipe she is sharing with us today.

Taylor Nichols is the blogger behind Tayste of Paleo. You can also find Taylor on Facebook, Instagram, Pinterest, and Twitter.

I am so thrilled to be able to Guest Post with Taylor Made It Paleo! I love Taylor’s dessert recipes and her hilarious outlook on life.   I myself am not much of a baker but I love her recipes because they are simple and tasteful.

Today I brought to Taylor’s website an easy to make savory dish.  Sweet and Smoky Bacon Wrapped Chicken Tenders.   Read below to find out more about (the other Taylor) and the difference in Free Range Chicken.

I grew up on a dairy farm in Southern Colorado so there are a lot of times that I incorporate dairy into my diet.  My website and my vision are all about sustainability and acceptance of life obstacles along the way. I encourage others to understand where food comes from and developing relations with local farmers/providers. Small agricultural companies are the core of my roots and I only hope that with the help of Paleo, and creating more transparency between the consumer and the farmer, more health conscious eaters will arise.

In the mainstream market there is an immense amount of false stigmas about organic, non-organic, natural, grass fed and free range. Within my Farm to Tayble series I hope to debunk some of these myths and help consumers understand what farming really consists of in the US. I hope to give the consumer a birds eye view of what actually takes place in agriculture and what eating local really means.

With my agriculture background and my foodie mentality I sometimes feel stuck between a more realistic farmer approach and then the demands of the consumer.

What do I mean by this?

For example, let’s talk about free range chicken.   On TV and social media we see these brutal images of chickens being trapped in small cages and having zero value of life.

For the consumers to feel better about this we started purchasing free-range chicken thinking that these chickens are outside roaming around and happy as pie.

But are they really? 

There’s no precise federal government definition of “free range,” so the U.S. Department of Agriculture (USDA) approves these label claims on a case-by-case basis. USDA generally permits the term to be used if chickens have access to the outdoors for at least some part of the day, whether the chickens choose to go outside or not. In practice, most chickens stay close to water and feed, which is usually located within the chicken house. Chicken labeled as “organic” must also be “free-range,” but not all “free-range” chicken is also “organic.” Less than 1% of chickens nationwide are raised as “free range,” according to the National Chicken Council (NCC).

Therefore, a farmer can literally leave the door open when feeding their chickens because they know the chickens aint goin nowhere when it is feeding time. They could consider this “Free Range” because they had the opportunity to go outside.

Does it make it right? No… but that is the system.

I feel for the farmers because those are my roots. I understand the pain, heartache and physical labor it takes to create a product of livestock.  I also understand the consumers concerns though too. The consumer doesn’t want to be lied to–the consumer wants to think that they are actually purchasing a free range chicken.

How do we solve this problem?

Like I preach on my blog.. if the welfare of the animal is important to you.  Get to know your farmer. Develop a relationship with local farmers and purchase their products after you understand and educate yourself about their farming techniques.

Quality of food is in your hands…

Overall I hope this blog post helped you ask questions.  I don’t mean to discourage or bring doubt. If anything I hope to bring more awareness to local farmers and help the consumer understand that sometimes labels aren’t everything they seem to be.  If you do choose to purchase chicken whether it is organic, free range or store bought–try my Sweet and Smoky Bacon Wrapped Chicken Tenders.

The bacon adds a delicious smoky flavor and the sweet chili spice adds the perfect kick.   Pair with mustard or any Paleo dip you like!

Sweet and Smoky Bacon Wrapped Chicken Tenders

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10
  • Difficulty: easy
  • Recipe type: entree


  • 1 package of Chicken Tenders (~10)
  • Center Cut Bacon (one piece per tender)
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 TB coconut palm sugar
  • 2 TB Chili powder
  • Salt and pepper


  1. Preheat oven to 350.
  2. Sprinkle over the chicken the salt, pepper, paprika, onion powder and garlic powder.
  3. Wrap each chicken tender with 1 slice of bacon. Tuck in loose ends.
  4. Lay the bacon wrapped chicken tenders on a greased and lined baking sheet.
  5. Sprinkle on top of the tenders the chili powder and coconut palm sugar.
  6. Bake in the oven for 25 -30 minutes. Until the bacon is browned.

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Comments: 3

  1. Myla July 30, 2014 at 11:03 am Reply

    KUDOS!!! Great guest post. As a fellow ag girl and health conscious eater, I’m so impressed with this! I’m beyond tired of all the pseudoscience I read and hear about that involves agriculture and ethical treatment of animals. Heading over to Tayste of Paleo right now! I think we’ll be friends!

  2. Andrea @ Pencils and Pancakes July 30, 2014 at 11:34 am Reply

    The chicken at the supermarket labeled “organic” or “without antibiotics” is a gimmick…basically the same conditions as conventional chicken. That’s why my husband and I are raising our own broilers. We are processing them next week. I am not looking forward to it but I know that these chickens have been raised and treated 10X better than any factory bird.

  3. Tayste Of Paleo July 30, 2014 at 1:00 pm Reply

    Thank you so much Andrea and Myla. I couldn’t agree more with both of you!

    Thank you for the support!

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